Method

1. Take one grown-up and put them in
charge. Then preheat your oven to 180˚C, 350˚F, gas mark
4.

2. Start by blitzing your spinach
and coconut milk in a blender to create green juice! In a large
bowl sift the flour and add the sugar, baking powder and shredded
coconut, then mix together.

3. Add the lime zest and juice to
your green juice. Then combine with the dry ingredients to make a
smooth batter. Try not to mix too much, it'll make your cakes
chewy.

4. Next, count out 12 paper cases
and place them in your muffin tin. Spoon the mixture into each
paper case and bake for 15-20 minutes (or until a toothpick
inserted in the middle of a cake comes out clean).

5. Once your cakes are baked, leave
them to cool in the tin for five minutes before placing them on a
wire rack to cool completely. Now it's time to make your cake
topping!

6. In a large bowl, combine the
dairy free spread and custard powder. Then add 100g icing sugar at
a time, and mix to form what looks like thick paste. Loosen with 1
teaspoon of coconut milk and finally whisk to create a light and
fluffy custard buttercream topping.

7. Carefully spoon the icing into a
piping bag and twist the end to keep the icing in. Then have fun
piping a diamond swirl on top of each cake. Finally finish by
placing a blueberry on top to complete your Brazilian World
Cup-Cakes. Gooooaaaallll!!!! Come on!

Disclaimer
Please note the content on this website should never be used to replace the professional advice, medical care, diagnosis or treatment of a doctor. Therefore Allergy Adventures is not responsible for any consequences that may arise from using the information on this site.